Breakfast Pizza Recipe: G'Mornin to You

Every so often, there is something incredibly satisfying in eating cold leftover pizza the next day, and not for dinner - for breakfast! For me, it's the perfect way to kick off a lazy Sunday, but I'd rather have more control over the ingredients and their quality. The following breakfast pizza recipe incorporates the iconic breakfast ritual of cooked eggs over wholesome veggies and a whole wheat tortilla crust. It's savory, delicious and open for alterations, depending on your taste preferences. Enjoy!

Brush both sides of the tortilla lightly with 1 tablespoon of olive oil or vegetable oil and set on aluminum foil or a baking sheet. Spread a thin layer of the tomato paste across the top of the tortilla so that the entire surface is covered. Distribute the onions, peppers, tomato and garlic and season with salt and pepper. Spread the spinach across the top of the veggies and drizzle evenly the remaining tablespoon of olive oil.

Slightly fold up and over the edges of the aluminum foil so that they cover the corners of the tortilla and protect them from burning. Cook for 10 minutes and then crack an egg in the center. Sprinkle with the olives and cheese. Cook for another 5-8 minutes or until the egg reaches the finish you want.

Aylin Erman is founder of GlowKitchen. There she shares step-by-step picture recipes of her plant-based creations. Aylin lives and works in Istanbul as a writer and editor at the country's first-ever green-living and sustainability platform, Yesilist. Like her on Facebook and follow her on Twitter to keep up with food news and recipes.